Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts

Tuesday, June 12, 2018

Basale & Dil Leaves Kootu /Curry

Basale leaves are known as Malabar leaves and Dil leaves are sabbassige soppu in Kannada.
This Kootu is goes well with almost all the main dishes.




Basale and dil leaves are from our garden. We do grow flowers and little vegetables in pots on our terrace. It gives so much pleasure when you use your homegrown vegetables.
I have used pepper, green chilly, beans, leaves, toor dal jeera and mustard seeds.
Let us see the benefits of black pepper in our diet.
Black pepper is used since ancient time in cooking and it rich source of medicinal values. It is good for cough, cold, fever and stomach upset. It helps to improve the digestion in our body. It is good remedy for intestinal gas. It has good antioxidant properties. It helps to improve our immune system.
It is loaded with magnesium, Vitamin K, Iron and fiber. It adds taste to the food we eat.
Black Pepper/Pepper Corn is also used in easing aches, muscle pains and inflammatory arthritis. It has antibacterial, antioxidant and immune boosting properties.
Let us see the recipe Now :

Ingredients :

To Cook:
Basale/Malabar leaves : 1 Bowl (1 Small bundle)
Dil /Sabbassige leaves : 1/2 bowl. ( 1 Small bundle)
French beans : 250 Grams
Moong Dal : 1/2 Cup
To Grind : 
Fresh grated coconut : 1/2 Cup
Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
To add :
Salt : As required
Coriander leaves : 2 Tablespoons
Ground coconut masala
Green chilly : 2 to 3 
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/4 Teaspoon
Jeera/Cumin seeds : 1/4 Teaspoon
Curry Leaves : 6 to 8 Leaves
Ingh/Asafoetida : A little


 Method :

1. Clean and wash the leaves, cut off the hard stem and cut the leaves into small. (Basale and Dil leaves). Wash and cut curry leaves, slit green chilly and cut coriander leaves into very small.

2.Wash and remove the edges of beans and cut into very small pieces.
3. Wash and cook moong dal in a pressure cooker.


4.Cook leaves and cut beans separately in a pan with required water. Add slit chilly to it.
5. Grate coconut and grind it with jeera, pepper pods and 1/2 teaspoon of mustard. Use required water to grind.

6. Keep a big bowl on the fire and put cooked leaves, beans and cooked moong dal.
7. Add a little turmeric powder, required salt and little water. Mix it nicely and let it cook for 2 to 3 minutes.

 8. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.


 9. Shift   Basale & Dil leaves Kootu to a serving dish.
10. Add coconut oil, mustard seeds, jeera, ingh and curry leaves seasoning to Hot Kootu.
11. Add cut coriander leaves on the top.
12. Serve with any choice of your main dish with Basale & Dil Leaves Kootu Curry.


Note : 

Cooking leaves and beans separately is always better or it will be over cooked in pressure cooker.
Adding more chilly is optional. Adding jeera /cumin seeds helps the curry to digest well. Adding a teaspoon of lemon juice is optional. ( I have not added). Adding a cup of thick curd is optional. It taste different.
Time : 30 Minutes
Serves : 4 to 5 
Purely South Indian Dish.

Raw Mango Traditional Chutney. (ಹಿಂಡಿ).

Raw mango chutney/ ಹಿಂಡಿ as we call it is one of the traditional dish done with raw mangoes. This chutney is used as one of the side dish with dosa, idli, rice, curd rice and many more main dishes.
It is so easy to prepare and enjoy.


This chutney is so handy and it helps and eases our daily work . In South Canara in our homes we normally do not prepare chutney always. It has become a habit that we use varieties of pickles especially mango pickles. The varieties of mango pickle like, ಕೆತ್ತೆ, ಅಡುಗಾಯಿ, ಮಿಡಿ, ಹಿಂಡಿ, /kette, adugaayi, midi, hindi etc. Each type of pickle is yummy to taste and some last long at least for 2 to 3 years even.
This particular variety of pickle/chutney is done very easily and quickly. Normally when the raw mango starts this variety of pickle is prepared.
I have used raw mango, mustard seeds, coconut oil, roasted methi/Fenugrik seeds, red chilly powder.
No need to keep mangoes in salt, or boil any salt water.
I have used one big raw mango.
Let us see the recipe

Things needed :

Raw mango : 1 Big size
Mustard seeds : 2 Tablespoons
Methi seeds : 1 Teaspoon
Salt : 5 to 6 Tablespoons
Chilly Powder : 3 to 4 Tablespoons
To Season/Temper :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Ingh /Asafoetida : A pinch

Method :

1. Wash and wipe mango with clean towel. Leave it for a few minutes.
2. Peel off the green outer layer and cut mango into very small pieces.
3. Take a big bowl and put mango pieces and salt. Mix it well and leave it for a few minutes.
4. Keep a pan on the fire and heat. Add methi/ seeds and put it to a bowl. Let it cool.
5. Dry grind dry raw mustard seeds, add methi seeds and dry grind it nicely.
6. Add red chilly powder and dry grind it for 2 to 3 minutes.


7. Now add cut mango soaked in salt.  Let it turn as paste and turn as chutney.
8. Mix it with a spoon edge and grind it again.

9. Remove the ready chutney to a serving bowl.

10. Add coconut oil, mustard seeds and ingh/Asafoetida seasoning and mix it nicely.


11. Let it cool completely. Store it in a glass bottle and use it as you like.
12. Better to store in fridge.

Note

Remember that to wipe mango nicely and then use it. Adding more oil, chilly powder is optional.
Use of coconut oil is optional. You can also prepare mango rice chitranna using this mango chutney.
Any brand of chilly powder is optional. I have used MTR red chilly powder.
Time : 20 Minutes.
Serves : Depends upon the servings.

Saturday, June 9, 2018

Ondelaga /Gotu Kola / leaves Chutney

We South Indians like chutneys. Chutney goes well with all the main dishes.

It is one of the healthy habit to eat chutney with lunch /breakfast or snacks. Chutney is prepared using coconut/dals, vegetables etc. Here is a healthy chutney prepared using Ondelaga.
Ondelaga /Gotukola is also known as Brahmi leaves.
Ondelaga is called in different names in different language.
Botanical name for Ondelaga is Centella Asiatica and other names are Indian Pennywort and Asiatic Pennywort. In Kannada these leaves are called as Ondelaga/ Uraga / Brahmi leaves.
In Telugu it is known as Saraswathi Akku, Tamil: Vallari Kirai, in Marati it is called as Karivan / Karivana. In Gujarathi is Khanda Brahmi , In Bengali it is known as Tulkudi adn in Hindi it is known as Bensag Brahmi.
Ondelaga leaves and benefits :
Ondelaga leaf is one of the medicinal herb which is also used in cooking. It is used as a memory enhancer. It contain antioxidants and regulates the blood sugar levels in diabetic people. Ondelaga has cooking property and it helps to keep the mind calm and free from anxiety. It also helps to sleep well. It is normally said that eating Ondelaga helps to improve our memory and good for children. The shape of the leaf is just like our cerebellum and it helps in controlling concentration and memory. Ondelaga leaf helps in rebuilding brain tissues by influencing the brain cells. It helps in building strong immunity in our body.
These Ondelaga Leaves are used in hair oil and is good for strong healthy hair.
Please note  do not consume these leaves in big quantity, it might cause headache, giddiness.
Let us see the recipe now :
Do not fry these leaves much in oil. So that the medicinal value in the leaf will retain its properties in them.
Ondelaga/Gotukola  leaves chutney goes well with all the main dish. Yummy taste with hot rice and a teaspoon of ghee, goes well with dosas and idli also.
It is simple and healthy and anyone can try this chutney. You do get these Ondelaga Leaves in most of the market.
Tip : Handful of Ondelaga leaves are more than enough to use for 1 time. Do not eat regularly.  Once in a week or twice a week will be ok.
These Ondelaga Leaves are from Our home. We have planted them in a small pot. They grow plenty within no time.
Lets see the recipe now :

Things Needed :

Ondelaga /Gotukola Leaves : 1 Handful
Urid dal : 1 Tablespoon
Red chilly : 4 to 5
Curry Leaves : 5 to 6
Ingh /Asafoetida : A little
Tamarind  : Small marble size
Fresh grated coconut : 1 Cup ( 1/2 of one small coconut)
Salt : As required
To Season/temper
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and keep aside Ondelaga leaves and curry leaves.

2. Grate coconut and keep it aside.
 3. Keep a small pan on the fire and heat. Add oil. Let it get heated.
4. Add urid dal and fry till they turn golden brown. Remove fried urid dal to a plate.
5. Add red chilly and fry nicely. Let it get crunchy. Add ingh and curry leaves. Put off the fire.
6. Add grated coconut, ondelaga leaves and mix it well. Let it cool.

7. Now grind all the ingredients required salt, tamarind and required water til it turns your desired consistency.
8. Remove from the mixi jar and put it in a serving bowl. Add tempered mustard and curry leaves.

9. Serve with the main dish of your choice.

10.We had Ondelaga /Gotukola Leaves chutney with Hot plain rice with ghee. NO need to say it was Yummmmmmmy..

Note:

There are two varieties of Ondelaga Leaves.
Type 1 : The leaf is small and thin. You can use the stem also in this type of leaf.

Type : 2 : The leaf is thick, darker than the local variety. It is hybrid leaf. Remove the stem and then use it. The stem is bit hard and it does not grind into paste. I have used these Ondelaga leaves from our garden
Ondelaga leaves are also known as brahmi leaves. It is always better not to cook this leaves. You can also use these leaves like coriander leaves, putting it on the top. Cut into very thin pieces. I have seen in Cambodia ppl use this leaves even on the top of Pizza. ( As they are one or two whole leaves kept on the top of Pizza while serving). Use of more chilly is optional. Use of byadagi chilli is optional.You can use guntoor chilly also. ( The one who likes it very spicy). .
Time : 15 Minutes 
Serves : 2 to 3. 

Wednesday, June 6, 2018

Quick Avalakki Idli ( Without Urid Dal).

When you crave to eat idli in the moring, when you do not have fermented idli batter, when your urid dal stock finished, you have no patience to soak and grind idli batter I think you can try and enjoy this Quick Avalakki Idli. ( with out Urid dal).

Here I have tried Avalakki Idli and it has no urid dal or no fermentation either. Just used rice rava, curd and avalakki/poha/aval/atukalu.
Idli is one of the best breakfast food that every one agrees I think. I do love idli and prepare varieties of idli for breakfast/snack time or even dinner. I do prefer idli because it is steamed and very little oil/ghee is used in the whole process. (Just to apply for idli plates ghee/oil is used).
Varieties of idli can be prepared namely, urid idli, dal idli, pumpkin idli, jack fruit idly, mango idli and so many varieties and so many shapes.

Let us see this idli recipe now :

Things you need :

Idli Rava/Akki Idli Rava : 2 Cups
Thick variety of Avalakkii /Beaten rice/Poha/ Aval/Atukulu : 1 Cup
Curd : 1 Cup 
Salt : As required 
Eno Salt : 1 Teaspoon
Ghee/Oil : 1 Teaspoon
Idli plates /Any cooker container
Idli cooker /Pressure cooker ( I have used Pressure Cooker).


Method :

1. Wash and soak Avalakki/Beaten rice in thick curd for 10 to 15 minutes.
2. Wash rice rava and drain all the water and let it rest.

3. Now grind avalakki till it turn paste or rava consistency.

4. Remove from the mixi jar and put it in a big bowl.

5. Add rice rava with ground avalakki, add salt and leave it for 5 to 10 minutes.
6. Put little water in the pressure cooker and keep it on fire.
7. Wash idli plates and apply ghee/oil to each mould in idli plate. Keep them ready.
8.  Now add a teaspoon of Eno salt to rice rava, avalakki, curd mixture and mix it well.


9.  Add a teaspoon of Eno Salt and stir the batter nicely. Mix it again and take a ladle and pour idli batter to each idli mould.

10. Arrange the idli plates with idli batter and keep it in a pressure cooker/idli cooker.
11. Cover the lid and cook for 10 minutes. Put off the gas.
12. Remove cooked idli from the cooker. Let it cool for a minute.


13. Remove soft, fluffy idli from each idli plate with a help of spoon or knife edge.


14. Put all the idli in a serving dish and serve with chutney /sambar/pickle or any other side dish.

15. Add a spoon of ghee just before serving.


Note :

Idli batter should be loose, add water if required. ( Do not make the batter watery, idli may not turn as fluffy).
Add Eno salt at last just before you put idli batter in idli plate. No need to rest the batter after adding Eno Salt. ( They might turn hard and will not be fluffy if you allow the batter to rest after adding Eno salt).
Adding thin avalakki is optional. Use thick curd to mix then use butter milk to dilute the batter. It should be like normal idli batter. (Urid + Rice idli batter). Washing idli rava is optional. 
Time : Preparation : 20 Minutes + Cooking time : 10 Minutes = Total time = 30 minutes.
20 idli can be prepared. ( According to the size ).

ಅವಲಕ್ಕಿ ಇಡ್ಲಿ ಮಾಡೋ ವಿಧಾನ ..ಸಂಕ್ಹೀಪ್ತವಾಗಿ 

ಅಕ್ಕಿ ರವೆ  : 2 ಲೋಟ
ದಪ್ಪ ಅವಲಕ್ಕಿ : 1 ಲೋಟ
ಗಟ್ಟಿ ಮೊಸರು : 1 ಲೋಟ
ಉಪ್ಪು: ರುಚಿಗೆ ತಕ್ಕಷ್ಟು 
ಇನೋ ಸಾಲ್ಟ್ :  1 ಸಣ್ಣ ಚಮಚ 
: ಮಾಡುವ ವಿಧಾನ :
ಅವಲಕ್ಕಿಯನ್ನು ಚೆನ್ನಾಗಿ ತೊಳೆದು ಮೊಸರಿನಲ್ಲಿ ಕಲಸಿ ೧೦ ನಿಮಿಷ ಹಾಗೆ ಇಡಿ.
೧೦ ನಿಮಿಷದ ನಂತರ ನೆನೆಸಿದ ಅವಲಕ್ಕಿಯನ್ನು ಮಿಕ್ಷಿ ಮಾಡಿ ದೊಡ್ಡ ಪಾತ್ರೆಗೆ ತೆಗೆಯಿರಿ.
ಅರೆದ ಅವಲಕ್ಕಿ ಮೊಸರಿಗೆ ಅಕ್ಕಿ ರವೆಯನ್ನು ತೊಳೆದು ಬೆರೆಸಿ. 5 ನಿಮಿಷ ಹಾಗೆ ಬಿಡಿ.
ಈಗ ಇಡ್ಲಿ ತಟ್ಟೆಗೆ ಚೂರು ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ ಸವರಿ. ಇಡ್ಲಿ ಕುಕ್ಕರ್ ಅಥವಾ ಪ್ರೆಸರ ಕುಕ್ಕರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಒಲೆಯ ಮೇಲಿಡಿ 
ಇಡ್ಲಿ ಹಿಟ್ಟಿಗೆ ಇನೋ ಸಾಲ್ಟ್ ಹಾಕಿ ಚೆನ್ನ್ನಾಗಿ ಕಲೆಸಿ, ತುಪ್ಪ ಸವರಿದ ತಟ್ಟೆಗೆ ಹಾಕಿ ಇಡ್ಲಿ ತಟ್ಟೆಗಳನ್ನು ಒಂದೊಂದಾಗಿ ಜೋಡಿಸಿ ಕುಕ್ಕರ್ ನಲ್ಲಿಡಿ. ಕುಕರ್ ನ ಮುಚ್ಚಳ ಮುಚ್ಚಿ ೧೦ ನಿಮಿಷಕಾಲ ಬೇಯಿಸಿ . ( ಪ್ರೆಶರ ಕುಕ್ಕರ್ ಆದಲ್ಲಿ ಅದರ ವೆಯಿಟ್ ಇಡಬೇಡಿ.
ಹಬೆಯಲ್ಲಿ ಬೇಯಿಸಬೇಕು )
ರುಚಿ ರುಚಿಯಾದ ಮೃದುವಾದ ಇಡ್ಲಿ ಸವಿಯಲು ಸಿದ್ದ . 
ಓದಿ, ಮಾಡಿ ನಿಮ್ಮ ಅಭಿಪ್ರಾಯ ತಿಳಿಸಿ ...